Black Walnut Coffee Cake Recipes

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BLACK WALNUT COFFEE CAKE



Black Walnut Coffee Cake image

This is a favorite of all who try it. A woman at work gave the recipe to me many years ago. I love it too.

Provided by Wanda Fornal

Categories     Breads

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 13

3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
3 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
1/2 cup melted butter (for later)
1 cup brown sugar
3 teaspoons cinnamon
1 cup black walnut

Steps:

  • Mix as for cake.
  • For filling: Mix together the ingredients.
  • Spread 1/2 batter in long flat pan.
  • Sprinkle 1/2 filling over this.
  • Pour remaining batter over, spread rest of filling on top.
  • Spoon 1/2 cup melted butter on top.
  • Bake 350°F for about 35 minutes.

Nutrition Facts : Calories 1194.6, Fat 66.4, SaturatedFat 22.6, Cholesterol 152.1, Sodium 555.5, Carbohydrate 139.1, Fiber 3.7, Sugar 86, Protein 16.2

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM



Coffee and Black Walnut Cake With Coffee-Mascarpone Cream image

Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong *wink*. Time does not include chilling.

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 24

1 cup black walnut, toasted, chopped, divided (about 4 ounces, any kind of walnuts will do)
1 1/4 cups sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all-purpose flour
1/2 cup cocoa (Dutch process is best)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk (add more by teaspoons if needed)
4 1/2 teaspoons instant espresso powder
1/4 teaspoon cinnamon
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup about 3 ounces black walnut, toasted, chopped
1/4 teaspoon ground cinnamon
1 pinch salt

Steps:

  • For cake:.
  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
  • Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
  • Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
  • Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
  • Fold in remaining 1/2 cup walnuts.
  • Divide batter evenly between prepared pans.
  • Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
  • For coffee-mascarpone cream:.
  • Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
  • Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
  • Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
  • Place second layer, flat side down, on filling.
  • Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
  • Sprinkle over top of cake.
  • Cover with cake dome.
  • Chill at least 1 hour and up to 1 day.

Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4

BUTTERY BLACK WALNUT COFFEE CAKE



Buttery Black Walnut Coffee Cake image

Years ago, when I was in a home economics class, we made a small coffee cake. It was a wonderful recipe, the best I've ever had. Unfortunately over the years, I lost the recipe. This recipe is pretty close and has a rich, buttery taste with a wonderful cinnamon and black walnut filling and topping. If you can't find black walnuts where you live, you can use pecans instead. Enjoy!

Provided by Elaine Bovender @Elaine55

Categories     Other Snacks

Number Of Ingredients 15

1/3 cup(s) butter, softened
3/4 cup(s) sugar
2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) all purpose flour
3 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) sour cream
TOPPING & FILLING
1/4 cup(s) brown sugar
1/4 cup(s) white sugar
1/2 cup(s) flour
1 teaspoon(s) cinnamon
1/4 cup(s) (1/2) stick butter cut into small cubes
1/2 cup(s) black walnuts

Steps:

  • Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
  • Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
  • Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
  • Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
  • TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  • For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

WALNUT COFFEE CAKE



Walnut Coffee Cake image

Make and share this Walnut Coffee Cake recipe from Food.com.

Provided by Mary Scheffert

Categories     Breads

Time 55m

Yield 2 coffee cakes, 18 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream (can use reduced fat or "light")
1 cup walnuts, chopped
1/3 cup brown sugar, lightly packed
1/4 cup white sugar
1 teaspoon cinnamon
1 cup walnuts, chopped

Steps:

  • Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
  • Mix flour, baking powder, baking soda& salt together; set aside.
  • Cream margarine and the 1cup sugar until light & fluffy.
  • Add eggs& vanilla; beat thoroughly.
  • Blend in sour cream alternately with flour mixture; stir in nuts.
  • Divide& spread batter evenly in pan (s).
  • Combine topping ingredients& sprinkle on top of batter.
  • Bake at 350 for 35-40 minutes (40-45 if using 9x13).
  • Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
  • Also, this cake freezes well!

Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5

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